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Kidavoa Profiteroles
 

KIDAVOA PROFITEROLES

Recipe by L'École Varhona Guest Chef 
Category: Cakes and Tarts.
 

INGREDIENTS

Choux Dough:
380 g water
120 g whole milk
4 g salt
16 g sugar
200 g butter
300 g flour
500 g eggs
 
Pastry Cream:
875 g milk
125 g heavy cream
160 g egg yolk
200 g sugar
85 g pastry powder (or corn starch)
37 g butter
 
Chocolate Pastry:
500 g pastry cream
50 g heavy cream
100 g KIDAVOA 50% MILK CHOCOLATE
 

INSTRUCTIONS

Choux Dough:
  • Sift the flour.
  • Beat the eggs and strain them through a fine strainer, or mix them.
  • In a saucepan, bring the water, milk, salt, sugar and butter to a boil. 
  • When boiling, remove from the heat and incorporate the sifted flour with a whisk.
  • Put back over low heat to dry out the mixture until the dough stops sticking to the sides of the saucepan, while stirring with a spatula.
  • In an electric mixer fitted with a flat beater, gradually add the eggs until the mixture reaches the desired consistency.
  • To soften the choux dough after having added all the eggs, it is best to add a little lukewarm milk to obtain the desired consistency, rather than adding more eggs.
  • Pipe the choux dough into the desired shape and size.
 
Pastry Cream:
  • Boil the milk and heavy cream together. 
  • In another bowl, scale the sugar and pastry powder and combine.
  • Add the egg yolks. 
  • Pour less than half of the boiled milk mixture into the sugar and pastry powder mixture. Mix to combine. 
  • Pour the bowl of sugar mixture into the pot with the rest of the boiled milk. Stir the mixture as it boils until it gets sticky. 
  • Remove from the stove. 
  • Add the butter and mix well. 
  • Store in the refrigerator.
 
Chocolate Pastry Cream:
  • Melt the KIDAVOA 50% chocolate.
  • Boil heavy cream. 
  • Pour boiled heavy cream into chocolate. 
  • Add the already made Pastry Cream to the chocolate mix.
  • Mix everything with an immerison blender. 
  • Store in a refrigerator.
 

Assembly & Finishing

  • Using a pastry bag fitted with a French star tip, pipe the Choux Dough on a lightly greased baking sheet. 
  • Bake in a deck oven at 200°C (392°F) for a 7 minutes with a closed trapdoor, then 30 to 40 minutes at 160°C (320°F) with an open trapdoor and oven door slightly ajar.
  • Once the profiteroles have cooled, cut them in half horizontally.
  • Pipe Chocolate Pastry Cream into the middle and sandwich together.